Grown hyrodponically by Colorado Aquaponics, this beautiful rosette-style bok choy has small spoon shaped leaves, a soft creamy texture, and a subtle yet distinctive mustard-like flavor. It is most commonly eaten raw, but can also be added to dishes at the end of cooking or wilted slightly.
Try this wonderful green as a simple wilted salad paired with our LOCAL greenhouse grown Mizuna! $3.99/eaPost Your Comments »
Our house-brined corned beef is a local favorite, and to achieve that perfect flavor we’re starting the weeks-long process today to be ready for your Saint Patrick’s Day dinner ideas.Post Your Comments »
$4.99/ea ONLY available until supplies run out! Try this super simple salad recipe. We’ve got red dandelion greens that are deeeelicious. We don’t have bittercress, but substitute LOCALLY grown mizuna for a milder flavor or arugula if you like a little more bite to your salad.Post Your Comments »
Come in to the 17th street store for “The Better Friday”: seared tuna steak, sprouts, avocado, & tangy wasabi aioli on a toasted brioche bun for $9.99.
Ever wonder what to do with all the wonderful sardines and anchovies we have on our shelves? Here’s your answer.Post Your Comments »
An interesting article in the Denver Post about dandelion greens - we carry a beautiful red variety in our stores for $3.99/bunch.
The only bad news about the new Jax opening is that the Terminal Bar is finally, completely, erased. R.I.P. juke box with Johnny Cash, and welcome to LoDo beautiful, shiny, delicious Jax! Pete, my sister Mariah, and I went to the grand opening and had really really good food, interesting food, well priced food in a happy setting. The bar now runs the length of the room, and the dishes are bigger than a starter but smaller than a dinner, so you can eat more things. More things like this:
Sturgeon with creamed turnips, maitake mushrooms, and pinot noir fumet. Order a small or large serving.
The scallop serviche was also amazing. Soft scallops in a bath of grass green fruity olive oil. No picture, too busy eating.
What to do with kumquats…this takes the cake! (Sorry we couldn’t help ourselves.)Marczyk Fine Foods | Post Your Comments »
Carmel corn, especially Georgetown Valley Candy Company’s is very hard to stop eating. Here’s proof.
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Dave: Mamma! Papa! The Italians are coming! The Italians are coming!
Dave’s Dad: I don’t care if the Second Coming’s coming.
Exchange between Dave Stoller and his dad. From Breaking Away (1979).
Marczyk’s has just forged a direct-from-importer relationship with Manicaretti Imports of San Francisco; they have one of the best books of extraordinary Italian foods anywhere. I’m as excited as Dave was in Breaking Away (1979) when the Cinzano Cycling team was headed to Indiana. BTW, if you haven’t seen Breaking Away, run, don’t walk. One of the best flicks ever. We have been working on getting this going for a couple years, and we just received over 2 pallets worth of really incredible food from Italy. Many of the items are new to Denver. Marczyk’s staff is really pumped about this, and we hope you are too!
In celebration of the 1 year anniversary of our Colfax store, we are running a super-special deal on Frantoio di Sommaia 1 Liter single-estate olive oil from Tuscany at $19.99 (normally this oil is priced at $24 wholesale!) I guarantee this will be the best 20 bucks you will spend all week. It is an absolutely beautiful traditional EVOO with hints of green apple and a grassy wonderfulness not to be missed. This oil is packed in tin, so it will keep for a year. We’ve procured only 270 liters.
Other great ingredients include a vastly expanded selection of Rustichella d’Abruzzo pastas and other goodies. In particular, I suggest trying:
Farro Puls, the original “risotto”; you can make farrotto,! This is a coarsely ground type of spelt which can be used to make farrotto (I made that up) or to thicken and add nutrients to soup or baked goods. Whit says you can use it to make farrenta as well.
Rustichella Primo Grana pastas. Like the Rustichella pasta we’ve always sold, except on steroids. This incredible pasta is made from 100% Abruzzese heirloom wheat, and like all the Rustichella pastas, these are made and dried traditionally ; it’s a peek into the food of our past and not to be missed. Try this with Frantoio di Sommaia EVOO, and some of Elaine Granata’s tiny eggplant sautéed with a bit of her garlic, and finished with a handful of her Sungold cherry tomatoes. Bellisimo!
Rustichella arrostiti pasta/bruschetta sauce. This mouth wateringly good sauce is made from tomatoes and sweet red peppers with a bit of carrot for depth and sweetness. This is my favorite go-to easy sauce to feed my son on a busy night. He loves it, and it’s really good for him to boot. Try this on a toasted or grilled slice of Marczyk baguette as a quick and delicious appetizer. I bet you’ll finish the jar.
Marchesi di San Giuliano Marmalades from Sicily. These exquisite marmalades are from a 22 acre farm on Sicily. Ingredients: fruit, and sugar. The estate has trees dating to the early 1800’s that still produce fruit. Crazy.
Farina Della Valsugana Polenta. The quality of ‘flour’ you start with has a direct correlation to the quality of polenta you end up with. This is a non-degermed cornmeal grown without irrigation in Trentino in northern Italy. Try making polenta the centerpiece of a simple meal with grilled onions, peppers, and sausage. We have a great friend of the market whose family tradition is this sort of meal with a big mound of polenta and sausages. The kids couldn’t have any sausage until they had a big helping of the delicious polenta. This polenta requires about ½ hour of slow cooking and stirring—a great way to get the kids involved and to spend time in the kitchen with them.
Aceteria Leonardi Balsamic vinegars and Saba. Wow! If you haven’t ever tried condimento or tradizionale Balsamico, now is your chance. We have some sample bottles of this absolutely transformative condiment which has been called the eighth wonder of the world. Once you try it, you will understand why. I love these in small drops over grilled meats, especially Niman Ranch Pork (maybe the ninth wonder of the world!). This must be tried to be believed. Seriously.
We look forward to seeing you at the market and sharing our passion for food with you. Thanks for reading.
PeteTags: fine foods, gourmet, marczyk | Post Your Comments »